2 ½ cupschopped fresh asparagus, bite sized pieces(about 1 lb.)
2refrigerated pie crusts
8large eggs, beaten
2cupsmilk(preferably whole milk)
2cupsshredded extra sharp cheddar cheese
½ teaspoonsalt
¼ teaspoonfreshly ground black pepper, or to taste
Instructions
Preheat oven to 425°F.
In a medium saucepan, heat olive oil over medium high heat. Cook sausage, breaking up as it browns. Cook until no longer pink.
Add asparagus to the pan and continue to cook until asparagus has softened slightly and turned a bright green. Cool slightly.
Fit pie crusts loosely into two 9-inch pie pans, fluting edges.
Spread half of sausage/asparagus mixture over the bottom of one crust, and the other half in the other crust..
In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper. Pour evenly over sausage and asparagus in each pie crust.
Bake at 425°F for 15 minutes. Without opening oven, turn the oven down to 350°F and bake for 20 to 25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.
Notes
The skillet I used to brown the sausage was not nonstick. If you have a nonstick skillet, you can probably get away with omitting the oil from this recipe.
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche after baking, wrap in foil and place in a freezer-safe container or bag. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
If you prefer, another vegetable or type of cheese can be substituted.